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is an easy, healthy dish you can enjoy with rice as a
weeknight dinner or hearty lunch.
2 tablespoons olive oil
in a large pot, then add
1 large onion
(chopped) and fry it for 3 minutes stirring often.
2 cans (15-ounce each) chickpeas
2 cups vegetable stock
1 pound spinach
1 teaspoon salt
¼ teaspoon black pepper
Let simmer for 20 minutes.
Taste and adjust for salt, then serve on
2 tablespoons pine nuts
lightly toasted on a pan
cut into wedges.
Optionally, you can top with
yogurt tahini sauce
, or plain, Greek, or non-dairy yogurt.
Serve the stew next to naan bread brushed with garlic and oil.
OR serve with another bread favorite:
homemade pita bread.
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Garlic & Oil Pasta